In the introduction to her new book, The Grain Free Family Table, author Carrie Vitt shares the inspiring story of her sudden and debilitating health crisis and the nutrition-based path to healing which restored her health. Diagnosed with Hashimoto’s and struggling to detox heavy metals from her body, Carrie embarked on a strict, grain-free diet, following the recommendations of her nutritionist. Over time, Carrie’s health gradually improved, and she ultimately reversed her auto-immune disease.
Our experience with autoimmune patients at the Eleven Eleven Wellness Center has taught us that healing takes time, and diligence and patience are required. Lowering overall inflammation and healing the gut’s intestinal barrier is essential for recovery from autoimmune disorders. As Carrie describes in her book, working with a practitioner who has experience with anti-inflammatory dietary protocols and supplement regimes is extremely helpful. Restful, adequate sleep and stress reduction are also crucial for recovery.
With recipes targeting all members of the family, including grain-free versions of kid favorites such as chicken nuggets and grilled cheese sandwiches, Carrie offers us the keys to her powerful healing protocol in the form of her satisfying recipes that make “special” diets delicious. I was especially intrigued by her technique of using grass-fed gelatin (such as Great Lakes brand), for baked goods as a protein-rich binding agent to improve the consistency of grain-free baked goods (see recipe below).
Although not a strict Paleo, Carrie includes instructions for adapting all of her recipes for Paleo/dairy-free diets, if the recipe contains dairy. The book is a great holiday gift for your Paleo or grain-free friends and family, and we are happy to share two of our favorite recipes from The Grain Free Family Table.
Bacon, Lettuce and Tomato Salad with a Fried Egg on Top
I think almost any dish tastes better when you put an egg on top, especially salad. While many people are afraid of egg yolks, they’re actually the most nutritious part of the egg and shouldn’t be tossed away. Pastured egg yolks contain high amounts of choline, healthy cholesterol, vitamin A, and other minerals. Go ahead, they’re good for you!
Serves 4 – Preparation Time: 20 Minutes
- 8 ounces mixed baby greens
- 1 cup cherry tomatoes, halved
- 4 bacon slices, cut into small pieces
- 1 shallot, minced
- 1 teaspoon smooth Dijon mustard
- 1 tablespoon raw apple cider vinegar
- 1 to 2 tablespoons extra-virgin olive oil, to taste
- Celtic sea salt and freshly ground black pepper
- 1 tablespoon unsalted butter or ghee
- 4 large eggs
Instructions
- Place the greens and tomatoes in a large salad bowl. Cook the bacon in a large skillet over medium heat until crispy, about 5 minutes. Using a slotted spoon, transfer the bacon to a small plate. Add the shallot to the skillet and sauté for about 3 minutes, until it just begins to turn golden brown. Stir in the Dijon, vinegar, and olive oil. Stir in the bacon and season with salt and pepper. Pour this dressing into a heat-proof bowl or pitcher.
- Melt the butter in the now-empty skillet and swirl to coat. Crack in the eggs and fry until the whites are cooked, 1 or 2 minutes.
- Pour the dressing over the salad and toss. Divide among 4 plates and place a fried egg on top of each salad. Serve.
